Curry Coconut Sauce

For the curry coconut sauce, cut parsley root, leek, pineapple and bananas into the size of a nut and sauté in butter with finely chopped onion. Briefly fry curry powder and deglaze with white wine.

Add vegetable stock and coconut milk and season with salt and pepper. Let the curry-coconut sauce simmer gently for about 15 minutes, then puree well with a hand blender. Pass through a sieve and, if necessary, bind lightly with cornstarch.

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